Pan-fried cheese rice cakes
Overview
The weather is getting colder and colder now. I went out to buy some things in the morning. My hands were almost frozen. I was wearing a thick cotton coat, but I felt bone-chilling. I don’t know when this long winter will pass~~~~ Although the weather is so cold, it can’t stop my passion for food. With the encouragement and support of the food world and my friends, I believe I will do better; There is no salt in this cheese rice cake. It is made by simmering the rice with Shi Yunsheng's original soup. The umami flavor in the soup is completely absorbed into the rice, so that the rice does not need to be seasoned and can be better processed. This is another wonderful use of Shi Yunsheng's original soup. Eat it with cheese and bite into it. The crispy rice is filled with soft cheese, which tastes really good~~~~
Tags
Ingredients
Steps
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Ingredients picture (rice soaked for half an hour in advance)
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Put the soaked rice into a casserole, add an appropriate amount of Shi Yunsheng original juice to serve as soup (you can also add water, but you must add salt and other seasonings later)
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Bring to a boil, then turn to low heat and simmer until rice is cooked
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Cut the cheese into small cubes
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Take a small cup, cover it with a piece of plastic wrap, put the rice in the plastic wrap with a spoon, and press it slightly
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Put an appropriate amount of cheese in the middle of the rice
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Finally put some rice to cover
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Wrap the plastic wrap with plastic wrap
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Press into a round cake shape to form a rice cake
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Wrap the rice cakes in egg liquid so that the entire rice cake is covered with egg liquid
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Put a small amount of olive oil in the frying pan, put the rice cakes in and fry
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Sprinkle a little black pepper on the rice crackers
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Fry until both sides are golden brown
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Then put the bacon slices into the frying pan and fry until fragrant
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Finally, decorate the plate
